A few weeks ago whilst gouging around my kitchen half pissed, I decided a curry would be in order to quench some insatiable sadistic heat fetish I had going on.
This curry is NOT for the faint of heart – however it’s a really fucking tasty dish so if you’re shy about heat in your curries then either scale back on the hot ingredients in this one or make yourself a nice bowl of corned flakes.
Ingredients
Approximately 20 whole red chillies
Cumin seeds (1 tspn)
5 Cloves
Cinnamon
12 peppercorns
¼ Star Anise
1 tspn poppy seeds
½ inch piece of ginger
6 Garlic Cloves
A glug (about 4 tbspoons) cider vinegar
65ml oil
3 Medium onions chopped finely
1.5lb stewing lamb, cubed
Salt
15 curry leaves (or 4 heaped tspns of curry powder)
Ok, the trick it would seem to cooking a decent Indian curry is assembly. So first off, assemble all your spices into a bowl (or if you have a pestle and mortar that’d be the dogs bollocks) and grind them into a paste with the vinegar. This should make a lethal paste that’d burn the scabs off a dead donkey.
Rub SOME of the mixture onto the lamb cubes and allow that to marinate for half an hour.
Fry the onions in the oil for about 15 mins until they turn golden – not black you ingrate.
Add the remainder of your paste and fry for about 5 mins, the import thing to do here is to keep stirring the bastard and add tablespoons of water if you think it’s getting too thick.
Bung in the lamb and cook it for 5 minutes. Add in a pint of water and some salt (to your tastes, I don’t like too much but that’s enough about me) and reduce the heat until the lamb is as tender as old mans bunions. Finally – fuck in the curry leaves (or powder) and allow to simmer for 5mins.
You can use pork or beef with this as well, although I haven’t – so there.
Serve it with naan bread (I buy mine) and some pilau rice and Bob is your Aunties live-in lover!
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